Gingerbread Chocolate Chip Muffins

October 30, 2018

GINGERBREAD CHOCOLATE CHIP MUFFINS - INGREDIENTS1 3/4 cups Anthony’s Goods almond flour1 tsp baking soda2 tb Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/4 nutmeg, and 1/4 tsp ground ginger)1/2 cup applesauce3 eggs (or flax eggs for vegan option)3 tb maple syrup 1 tb blackstrap molassespinch of sea salt3/4 tsp vanilla3/4 cup Enjoy Life Foods dairy free chocolate chips

Not your grandma’s muffins, they are soft, and taste like a fluffy gingersnap cookie laced with lots of gooey chocolate! Hope you guys love them as much as I do!

GINGERBREAD CHOCOLATE CHIP MUFFINS

Author: Nicole Modic of @KALEJUNKIE

SERVES 8 muffins
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Ingredients

Instructions

  • Preheat oven to 350. 
  • In a medium bowl, mix together the almond flour, baking soda, gingerbread spice, and salt. 
  • Next, add the applesauce, eggs, maple syrup, molasses, and vanilla. 
  • Fold in the chocolate chips. 
  • Bake for 13-15 minutes (a toothpick should come out clean). 
  • Remove from oven. 
  • Sprinkle additional chocolate chips on top and let melt. 

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  1. Hi! I don’t have a muffin tin but want to make this in a loaf tin, how should I augment the recipe to make sure the loaf comes out nicely?
    Thank you 🙂